Strawberry Banana “Ice Cream”
June 4, 2010 by Shannon
This is one of those “oops” recipes, that I just had to share. I set out to make a smoothie for myself and Kellan recently, but it was just one of those days when even the simplest of things was not going right. Thank goodness for this delicious little mess-up!
This is a nice substitute for traditional ice cream when you want something cool and frozen, but could go without the added sugar overload. (I think this is going to be my go-to recipe for when I’m craving ice cream throughout the rest of my pregnancy!)
Now, I must say this little treat is NOT a dead ringer for actual ice cream. But it is cool, sweet and healthful. I just want you to know that going in!
Strawberry Banana “Ice Cream”
- 1 ripe banana
- 1/2 of a 16 oz. bag frozen strawberries
- 1/2 package extra firm tofu (about 6 oz.)
- 1/4 cup vanilla soy milk
- 1/4 cup agave nectar, or to taste
- 2 cups ice cubes
Blend tofu and soy milk together until smooth and no large chunks remain. Add strawberries, half the ice cubes and the banana. Blend. Add the rest of the ice cubes and the agave nectar (you may have to shove everything around with a spatula to get it blended right) and blend until smooth, but still thick. Serve immediately.
Enjoy!
Comments (5)
Well it sure is pretty! And I’ve wondered about using tofu in smoothies. I’m just a little nervous, and I’m irritated by the Monsanto company and their GMO soy beans that are putting so many farmers out of business, so I will only buy organic tofu, and that seems hard to find these days.
That sounds so good, I have all the ingredience
too, I’ll have to try that soon. I think I told you, but my favorite ice cream substitute is 1/4 cup ricotta cheese with a tsp of agave and either berries, chopped walnuts or/and shaved or graded dark chocolate. Mmmm.
I do love it when mess ups in the kitchen turn into keeper recipes! I’ll have to give it a try sometime, you know my smoothie addiction. Although, I’ll be trying it a different berry, I’m sure it takes the same.
Looks delicious! I will have to try your recipe, my kids LOVE tofu.
I have a question about agave. Since I have to cut sugar out as much as possible, I started using agave. When I did that several people told me that it’s actually high in fructose, which is just as bad if not worse for my liver than too much sugar. The high fructose content was supposedly due to improper processing. Does anyone know more about this and whether or not there are good brands out there that are not high in fructose? I really like agave as a sugar substitute, but fructose is worse on my liver than sugar and I need to be careful.